Ingredients
2 tablespoons graham cracker crumbs, divided1 package (.3 ounce) sugar-free lemon gelatin2/3 cup boiling water1 package (8 ounces) reduced-fat cream cheese, cubed1 cup 1% cottage cheese2 cups reduced-fat whipped topping
Preparation
Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside.
In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.
